When we are in-between seasons with one foot lightly in heart-warming soul-satisfying dishes and one foot skipping into Spring it is hard to determine when one season begins and one season ends in the kitchen. We are dreaming of markets overflowing with fresh produce but this is still a pipe dream in early March in the "Great White North."

Enter todays dish with crispy breadcrumb encrusted chicken, lightly sautéed tomatoes with balsamic vinegar and a dollop of garlic mayonnaise to tantalize the taste buds. Serve it with a side of heart-healthy roasted sweet potatoes and the stage is set.

Mix the crumbs, parsley, cheese and seasoning together. Coat the chicken breasts in flour followed by the beaten egg and lastly the crumb mixture. Put into the fridge while preparing the tomatoes and potato wedges.

To make balsamic tomatoes - In a non-stick pan, heat a little olive oil and add the tomatoes, vinegar and sugar. Sauté until soft and slightly charred. Remove from the pan and keep to one side.

In the same pan, heat some more oil and fry the chicken breasts for 4 minutes on each side.

Serve on a roll with arugula, balsamic tomatoes, garlic mayonnaise and Parmesan shavings, with Sweet Potato Wedges on the side.

Boil the potatoes in salted water until just tender. Do not overcook. Dry the potatoes and cut into wedges. Place in a baking tray and drizzle with olive oil. Season the wedges with lemon zest, thyme, salt and pepper and roast for 30–40 minutes.

Put the yolk or egg, mustard, salt, pepper and lemon juice or vinegar in the container of a food processor and turn the machine on. While it's running, add the oil in a slow, steady stream. When an emulsion forms you can add it a little faster. Taste and adjust seasoning if necessary.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

27 comments:

That's totally my kind of burger! We are totally in-between seasons here too. Today it's -10...later this week it'll be +12. It's tough to watch all of the spring images coming from the blogs from the South. We've got lots of snow here.

I I woke up and can't go back to sleep so I thought I'd check my email on my phone. Now I'm reading this luscious burger and I'm certain to be up for hours now thinking about all these flavors. This sounds delicious! Ok I need to go get some water. Looks like I'm going to be making these burgers soon.

Val, you have an amazing knack for taking simple ingredients and turning them into something AMAZING with just a little twist here and there. :-) LOVE these burgers and wish I had one with me right this second. :-)

Val, I agree with Sam and some of the others that despite being in this 'in-between seasons-zone' that I could enjoy this sammie any time! I especially appreciate your addition of how to prepare garlic mayo! What a great lunch entree!

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.